Prediction of thermal conductivity of kernels and a packed bed of brown rice

Investigation of effective thermal conductivity kinetics of crust and core regions of potato during deep-fat frying using a modified Lees method

“…Therefore, it cannot be responsible for decrease in thermal conductivity afterward. Muramatsu et al (2007) reported that thermal conductivity increased with increasing temperature for almost all food materials. During frying, crust temperature increases, thus potentially increasing its thermal conductivity.…”

“…Thermal conductivity of food materials varies between that of water (k water = 0.614 W/(m K) at 27°C) and that of air (k air = 0.026 W/(m K) at 27°C), which are the most and the least conductive components in foods, respectively (Sahin and Sumnu, 2006). Several authors have studied the thermal conductivity of food materials during thermal dehydration processes; a decrease in thermal conductivity with process time and temperature was observed, which in most cases, was related to moisture loss (Rice et al, 1988;Wang and Brennan, 1992;Donsi et al, 1996;Sablani and Rahman, 2003;Muramatsu et al, 2007). Table 1 illustrates the models presented in the literature to predict thermal conductivity.…”

Hydration properties of palm kernel cake

“…Determination of swelling with different particle sizes, moisture content, and temperature Ten gram of sample was filled into a 50 ml measuring cylinder (Ø = 21 mm). To ensure sample was tightly packed and complete filling was achieved, the cylinder was dropped from a constant height (about 3 cm from table) for several times (Muramatsu et al, 2007). The volumetric measure was noted as the initial volume of sample.…”

A compilation of correlation parameters for predicting the enthalpy and thermal conductivity of solid foods within the temperature range of −40°C to +40°C

“…There are many studies reporting food thermal property data that did not fit these criteria and these are therefore not included in this paper. Examples of excluded data include studies on meat products (Wang and Kolbe, 1990;Sweat et al, 1973;Baghe-Khandan and Okos, 1981;Kumbhar et al, 1981;Barrera and Zaritzky, 1983;Karunakar et al, 1998;Tsai et al, 1998;Zheng et al, 1998), dairy products (Reddy and Datta, 1994;Kim and Bhowmik, 1997;Tavman and Tavman, 1999), fruits and vegetables (Sweat, 1974;Wang and Brennan, 1992;Rapusas and Driscoll, 1995;Halliday et al, 1995;Donsì et al, 1996;Delgado et al, 1997;Njie et al, 1998;Shrivastava and Datta, 1999), liquids (Telis-Romero et al, 1998;Azoubel et al, 2005;Magerramov et al, 2006;Tansakul and Chaisawang, 2006;Coimbra et al, 2006), porous foods (Kostaropoulos and Saravacos, 1997;Muramatsu et al, 2007), bakery products (Rask, 1989;Baik et al, 2001;Ará -mbula-Villa et al, 2007) and ice cream (Cogné et al, 2003). If measured data are unavailable, predictions of thermal properties of solid foods from their composition can be obtained using the computer programme COSTHERM (Miles et al, 1983).…”